Take six eggs, leaving out the whites of two. Beat them very light, and strain them through a sieve. Add pepper and salt to your taste. Divide two ounces of fresh butter into little bits, and put it into the egg. Have ready a quarter of a pound of butter in a frying-pan, or a flat stew-pan. Place in on hot coals, and have the butter boiling when you put in the beaten egg. Fry it gently till of a light brown on the under side. Do not turn it while cooking as it will do better with-out. You may brown the top by holding a hot shovel over it. When done, lay it in the dish, double it in half, and stick sprigs of curled parsley over it.
You may flavour the omelet by mixing with the beaten egg some parsley or sweet herbs minced fine, some chopped celery, or chopped onion, allowing two moderate sized onions to an omelet of six eggs. Or what is still better, it may be seasoned with veal kidney or sweet-bread minced; with cold ham shred as fine as possible; or with minced oysters, (the hard part omitted,) with tops of asparagus (that has been previously boiled) cut into small pieces.
You should have one of the pans that are made purposely for omelets.